Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.

Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.

To assemble:

Place one scoop of rice onto plate or shallow bowl.

Lay sliced chicken on top of rice. Garnish with chopped green onion and pickled cucumber.